Pineapple rice

Mixing fruit and savoury is not to everyone’s taste but this quick side is certainly worth taking a gamble on

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 253
  • fat 4g
  • saturates 0g
  • carbs 55g
  • sugars 9g
  • fibre 2g
  • protein 4g
  • salt 2.74g


  • 1 tbsp vegetable oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tsp mild curry powder
  • 600g cold cooked rice (basmati or jasmine would work best)
  • 300g/11oz fresh pineapple chunks, cut into smaller pieces, reserving any juice
  • 4 tbsp soy sauce
  • pinch sugar
  • finely sliced spring onion and chopped coriander


  1. Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.

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